Yummy Magazine's Braised Beef Salpicao


My cooking skills have greatly improved over the four years of being married. I actually enjoy creating meals for my family. 

I still rely on recipes. I cannot cook wonderful meals on my own. I tweak the recipe a bit so I could call it "my" version. Truth is I omit/substitute when I fail to find an ingredient. But the dish would still turn out well. 

I recently brought a dish to a potluck gathering and it was a hit! I was surprised at how good the dish tasted when I first cooked it. And it was relatively easy to make. 

Thought of sharing the recipe here. I'd also mark this dish as one of my favorite dishes to cook AND eat. 




Yummy Magazine's Braised Beef Salpicao


Serves 4 to 5  
Prep Time 15 minutes + 3 to 4 hours simmering time  
Cooking Time 10 to 15 minutes

1/2 kilo beef brisket
1/3 cup soy sauce
1/4 cup water
1/2 piece beef broth cube
1 teaspoon sugar
1 tablespoon corn oil or cooking oil
2 tablespoons butter
6 to 8 cloves garlic, thinly sliced
1 small can button mushrooms, halved
1 tablespoon Worcestershire sauce (optional)
salt and pepper to taste
parsley, chopped (optional)

1  Cut beef into bite-size cubes. Combine soy sauce, water, beef broth cube, and sugar. In a pan, put beef and pour soy sauce mixture. Bring to a boil then transfer to a slow cooker. (Don’t have a slow cooker? An ordinary cooking pot will do. Just increase the water to 1 cup.) Leave it to cook 3 to 4 hours or until tender. Strain meat. Set aside sauce. 


2  In a nonstick skillet, heat corn oil and butter. Sauté garlic until brown. Add meat and mushrooms and sauté for another 2 minutes. 


3  Pour in the sauce. Add Worcestershire sauce, season with salt and pepper, and garnish with chopped parsley.



Those who love beef, garlic and mushroom would love this dish.

Try it out and let me know how it turns out!


Happy Monday!

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